Bacon-Wrapped Shrimp
Bacon-wrapped shrimp baked on a rack until the bacon crisps and the shrimp turn opaque, an easy New Year's Eve bite.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 35 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Bacon-Wrapped Shrimp recipe takes 35 min and makes 8 servings. The bites suit a New Year's Eve spread because they cook on one sheet pan, hold well on a platter, and need no utensils.
Helpful guides
Instructions
Heat the oven to 400 degrees F and line a rimmed sheet pan with foil. Set a wire rack inside the pan and coat it lightly with cooking spray so the bacon releases without tearing. Soak twenty-four wooden toothpicks in water for ten minutes to keep them from scorching in the oven.
Peel the shrimp and remove the dark vein, leaving the tails attached. Pat them dry with paper towels instead of rinsing, because surface moisture steams the bacon and washing raw seafood spreads bacteria to the sink and counters.
Stir the melted butter with smoked paprika, garlic powder, salt, and pepper, then toss the shrimp in the mixture. Let them stand five minutes so the seasoning grips the damp surface and coats evenly.
Wrap one half slice of bacon around the middle of each shrimp, overlapping the ends underneath. Push a soaked toothpick through the overlap to lock the wrap, and set each piece seam side down on the rack with about an inch between them.
Bake eighteen to twenty minutes, turning once with tongs halfway through, until the bacon is browned and crisp and the shrimp are opaque and firm. A thermometer in the thickest part of a shrimp should read 145 degrees F, so pull the pan at that point rather than relying on the timer.
Rest three minutes, then squeeze lemon juice over the pan and scatter chopped parsley. Serve warm with cocktail sauce and lemon wedges, and keep the tray near the oven so pieces go out in small batches while they are still crisp.
Troubleshooting — fixes, not repeats
- If the bacon slides off, the overlap faced upward. Set every piece seam side down and run the toothpick through both layers of bacon so the wrap tightens as the meat contracts in the heat.
- If the shrimp turn rubbery, they spent too long past 145 degrees F. Large shrimp need only eighteen to twenty minutes at 400 degrees F, so check the first piece a few minutes before the timer ends.
- If the pan looks wet halfway through, the shrimp were not dried or the rack sat too close to the foil. Blot the shrimp well and use a rack so fat and moisture fall clear of the food instead of pooling around it.
- If the bacon browns before the shrimp cook through, the rack sat too high. Move the pan to the center position and tent loosely with foil at the end so the shrimp finish without scorching the bacon.
Make it your way
- Spicier version: For a spicy version, brush the wrapped shrimp with two tablespoons of hot honey before baking and skip the lemon at the end.
- Serving with rice or naan: For a smoky style, add a quarter teaspoon of chipotle powder to the butter mixture and serve with lime wedges instead of cocktail sauce.
- For a grilling version, cook the skewered pieces over medium indirect heat for eight to ten minutes, turning often, until the bacon crisps and the shrimp reach 145 degrees F.
- Keep the wrap size and total cook time close to the baked method so the shrimp stay tender.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat on a sheet pan at 350 degrees F for six to eight minutes until the bacon sizzles and the center of a shrimp reaches 145 degrees F.
Skip the microwave, which leaves the bacon limp.
FAQ
Can I wrap the shrimp ahead of time?
Yes. Wrap and skewer the shrimp up to one day ahead, cover the pan, and refrigerate. Bake straight from cold and add three to four minutes, since chilled bacon takes longer to crisp. Hold the lemon juice and parsley until the pan comes out so the garnish stays bright.
Can I use frozen shrimp?
Yes, but thaw them overnight in the refrigerator and dry them thoroughly before wrapping. Warm-water shrimp thawed under running water take on extra moisture that prevents browning. Choose large shrimp labeled 21 to 25 count so one half slice of bacon wraps each piece neatly.
Why does my bacon stay chewy?
Crowding is the usual cause, since steam cannot escape when pieces touch. Space the shrimp an inch apart on a rack, use a hot oven, and bake until the bacon looks browned rather than pulling the pan when the shrimp are just opaque. Thin-cut bacon crisps faster than thick-cut on this recipe.